Homemade spicy chipotle ketchup made from simple, wholesome ingredients. It’s easy to make and adds a smoky, slightly sweet heat to burgers, sandwiches, fries, and more.
Spicy Chipotle Ketchup
Last summer I tried making homemade ketchup and loved the results, so this year I revisited the recipe with a smoky, spicy twist: chipotle. Adding a spoonful of chipotle paste or minced chipotles in adobo gives the ketchup a warm, smoky heat that you can easily scale to taste. It pairs especially well with turkey burgers, grilled meats, roasted vegetables, or baked sweet potato fries.
Why make your own ketchup?
Store-bought ketchups often include added preservatives, high-fructose corn syrup, or unfamiliar additives. Making ketchup at home lets you control the ingredients, sweetness level, tang, and heat. This chipotle version is especially versatile because the smoky, spicy note complements both classic comfort foods and bold, healthy dishes.
What is chipotle?
A chipotle is a ripe chili pepper that has been smoke-dried, giving it a deep, smoky flavor. You’ll commonly find chipotles either as a paste in a tube or jar, or canned in adobo sauce. Tube paste is convenient when you only need a small amount; canned chipotles work equally well if you mince them finely before adding.
Ingredients
- 6 oz can tomato paste
- 1/4 cup honey
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tablespoon chipotle paste (or more to taste)
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
Instructions
- Combine all ingredients in a medium saucepan over medium heat and whisk until smooth.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring frequently to prevent sticking and to develop flavor.
- Remove the pan from the heat and cover. Let the ketchup cool to room temperature.
- Transfer the cooled ketchup to a clean, covered container and chill in the refrigerator. The flavors will meld and mellow after a few hours.
Yield, time, and serving size
Yield: about 23 tablespoons (servings approximate). Serving size: 1 tablespoon.
Prep time: 10 minutes. Cook time: 20 minutes. Total time: about 30 minutes.
Nutrition (per 1 tablespoon)
Calories: 19 kcal; Carbohydrates: 5 g; Sodium: 146 mg; Sugar: 4 g.
Variations and tips
- Adjust the heat: Start with 1 tablespoon of chipotle paste for a mild-to-moderate smoky heat. Add more in small increments if you prefer spicier ketchup.
- If using canned chipotles in adobo, mince them finely and include a small amount of the adobo sauce to intensify flavor. Taste as you go to avoid making it overly spicy.
- For a less sweet version, reduce the honey or substitute with an equal amount of maple syrup for a different flavor profile.
- If the ketchup is too thick after cooling, whisk in a teaspoon or two of water until you reach the desired consistency.
- For a smoother texture, blend the cooled ketchup briefly with an immersion blender or in a countertop blender.
Storage
Store the ketchup refrigerated in a sealed container. It will keep well for 2–3 weeks; the flavor may continue to develop over the first few days. Always use a clean spoon when serving to help maintain freshness.
Serving suggestions
This spicy chipotle ketchup elevates classic pairings like burgers, fries, and hot dogs. It also works beautifully as a dipping sauce for roasted vegetables, a spread for sandwiches and wraps, or a glaze for grilled chicken or pork. Try mixing a bit with mayonnaise for an easy chipotle aioli.
Final note
This recipe is straightforward and forgiving, so feel free to tweak the sweetness, acidity, and spice level to match your tastes. If you try it, consider making a note of any adjustments you preferred so you can recreate your ideal batch next time.
